Arrange bread slices in two rows in a buttered 9 by 13-inch baking dish.,In a large bowl, whisk together the eggs, half-and-half, sugar, vanilla and cinnamon until blended.,Pour mixture over the bread, pressing the bread down lightly to help absorb the mixture. Spoon the liquid over the bread until well coated.,Cover the dish with foil and refrigerate overnight.,______,When ready to bake the next day preheat the oven to 350 degrees F.,Remove the foil from the bread and custard, then evenly spread the pecan topping on the french toast.,Bake for 40 minutes, until puffed up and browned. Let sit for 5 minutes to cool and for the buttery juices to reabsorb.